First came the onions. I peeled, sliced and fried them all morning long--mounds of onions filling three large aluminum stockpots. I sprinkled in some spices--sparsely--and stirred. Then I took three ...

Rebecca Flint Marx is the former editor of Eater at Home. Her areas of expertise include home cooking and popular culture. Published in 1980, Julie Sahni’s Classic Indian Cooking was responsible for ...

Paneer is a popular ingredient in Indian cuisine. No Indian restaurant menu is complete without at least a couple of dishes with paneer. You can find all kinds of dishes made with this soft cheese, ...

What makes for the difference between a classic home-style mattar paneer and the preparation which is served in restaurants? The answer to this difference may lie in a few secret ingredients that we ...

Anyone who’s eaten at an Indian restaurant will recognize palak paneer (spinach with cubed cheese) or mutter paneer (peas and tomatoes with cubed cheese). The basic element - the paneer itself - is ...